In my travels of learning to eat to improve my health, I found that probiotics are the best foods that you can consume. Now, probiotics are friendly bacteria that live inside you and give you many health benefits. They can improve your digestive health, give your immunity a boost, help your cardiovascular health and they can reduce any inflammation in your body. Science has even found that there is a connection between your gut and your brain, so probiotics can even help improve your mood.

Early in my journey, I found out that making sauerkraut was easy and tasty. Who knew that inexpensive cabbage, some salt, and a wooden stick were the secret to making awesome sauerkraut loaded with probiotics.

The best thing about making sauerkraut is that it's really simple. I gathered my supplies: a cutting board, a sharp knife, a large and a small bowl, a wooden pounder, measuring spoons, mason jars, lid rings, a pickle pipe, a pickle weight, salt, and cabbage.

I first saved a small leaf,  then quartered the cabbage at the core, and cut the core out. Then, I measured 1 Tbsp of Real Salt into the small bowl. I sliced the cabbage into thin strips and placed them into the large bowl, one quarter at a time. In between the quarters, I added a sprinkle of salt until all the cabbage and salt were used. I then tossed and squeezed the cabbage with both hands until it started to soften. Then came the fun part: I pounded and tossed the cabbage until the brine came out of the cabbage and formed a puddle in the bottom of the bowl.

I added handfuls of cabbage to the jar and pressed it down tight with the pounder until the jar was up to the neck, and the brine rose up, submerging the cabbage. I added the small leaf, added the pickle weight, wiped the rim of the jar, put the pickle pipe on top, and screwed the ring on.

I put it in the storeroom and will allow it to ferment for about 30 days.

It's going to be so good. I can't wait!